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Blueberry coconut porridge


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Ingredients

500 ml (2 cups) rolled oats

60 ml (¼ cup) shredded coconut

45 ml (3 tablespoons) chia seeds

30 ml (2 tablespoons) maple syrup

5 ml (1 teaspoon) vanilla extract

500 ml (2 cups) plant-based milk (soy milk or almond milk)

310 ml (1 ¼ cup) frozen blueberries

60 ml (¼ cup) Patience Fruit & Co dried wild blueberries

Preparation time 10 minutes + 2 to 8 hours in the fridge Portions 4 x 250 ml

Too rushed to eat something healthy in the morning? Well, not anymore! This wild blueberry coconut porridge is easy to prepare the night before and perfect for breakfast on the go. People will be green with envy!

Ingredients

500 ml (2 cups) rolled oats

60 ml (¼ cup) shredded coconut

45 ml (3 tablespoons) chia seeds

30 ml (2 tablespoons) maple syrup

5 ml (1 teaspoon) vanilla extract

500 ml (2 cups) plant-based milk (soy milk or almond milk)

310 ml (1 ¼ cup) frozen blueberries

60 ml (¼ cup) Patience Fruit & Co dried wild blueberries

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Steps

  1. Blend the frozen blueberries until pureed.

  2. In a large mixing bowl, combine all ingredients except the dried wild blueberries.*

  3. Add the oat mixture to small jars and garnish with the dried wild blueberries.

  4. Refrigerate for 2 to 8 hours. Enjoy !

Recommendations

You can add the plant milk of your choice to achieve a more liquid consistency.

* If you want a layer of white (as pictured), simply reserve a part of the mixture before adding the pureed blueberries.

Une filiale de Fruit d'or

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